Recipes | Vegetarian for Life

Ingredients

• 6 vegan sausages (Linda McCartney’s brand worked well in testing)
• 300g/10½oz penne pasta
• 1 tbsp olive oil
• 1 onion, chopped
• 1 red pepper, chopped
• 1 garlic clove, chopped
• 2 tbsp balsamic vinegar (any vinegar will work if you don’t have balsamic)
• 1 tsp mixed herbs
• 1 x 400g/14oz tin tomatoes, chopped
• 200ml/7fl oz vegetable stock
• 1 x 400g/14oz can chickpeas
• 1 tbsp tomato purée
• 1 tbsp vegan butter
• 1 tbsp flour
• 400ml/14fl oz soya or oat milk
• 100g/3½oz vegan cheese, grated. I used Cathedral City
• 3 tbsp nutritional yeast
• 1 tsp mild mustard